The secret to baking jitrnice that many people don't know: This is how they'll be crispy and juicy recept

Name: The secret to baking jitrnice that many people don't know: This is how they'll be crispy and juicy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4–6 jitrnice (depending on size); 1 tablespoon lard or oil; 100 ml water or broth; caraway (optional)

Easy to prepare
4 serving
45 minutes

Jan, 22. 12. 2025

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If you've ever ended up with dry or cracked jitrnice, you probably made one of the common mistakes. Here's a proven method that works.

Jitrnice are among the most popular traditional slaughterhouse dishes of Czech cuisine. Whether you prefer jitrnice or jelita, they have one thing in common – proper preparation determines the outcome. Although baking them may seem simple, there are several essential rules that will make them beautifully crispy on the outside and perfectly juicy on the inside.

For 4 serving

Ingredients

4–6 jitrnice (depending on size)
1 tablespoon lard or oil
100 ml water or broth
caraway (optional)

Preparation procedure

Never prick jitrnice The most common mistake is pricking jitrnice with a fork or skewer to "prevent them from bursting." The opposite is true. By pricking them, the juices run out and the result is dry. Quality jitrnice at the correct temperature won't burst even without holes.
Start at a low temperature Preheat the oven to 150–160 °C. Arrange the jitrnice on a baking sheet lightly greased with lard or oil and add a small amount of water or broth. Bake for 20–25 minutes so they heat through evenly inside as well.
Add fat wisely Jitrnice contain enough of their own fat, so there's no need to add a large amount of lard. A lightly greased sheet is enough. Too much fat will make them unnecessarily greasy and heavy.
Turn them carefully During baking, turn the jitrnice once very carefully using a spatula. Do not pierce them or squeeze them — a damaged casing means loss of juices.
Crispy finish For the last 10–15 minutes, increase the temperature to 180–200 °C to create a golden, crispy crust. Watch them so they don't dry out.
Let them rest briefly After removing them from the oven, let the jitrnice rest for 5 minutes. The juices will distribute evenly inside and won't run out when slicing.